Super Shepherds Pie

This is the holy grail of meals chez moi. Just when I got to the point of utter despair a few years ago I concocted this version of Shepherd’s pie and it has quite literally saved my sanity. To date it is still the only red meat 3rd born will eat. Should I actually admit that aloud? Probably not but there’s enough perfection out there on the world wide web already. This page is about balance in every way LOL. I don’t think anyone comes here looking for perfection somehow.

I lost that crowd a very long time ago. Over here for survival Folks – anything else is a bonus!!

I’ve had my fair share of rejection growing up – who hasn’t? But nothing as soul destroying as what you feel when your dinners are repeatedly given the cold shoulder by the jevuniles in the house. A dagger to the heart. I could have reared a few dogs on the amount of uneaten food round these parts.

This however, is the proverbial knight in shining armour. It rode into my life about 9 years ago and is still continuing to fill us with joy. There’s a catch though – just in my house. I can’t serve it as is – no, no,no that would way too uncomplicated and straight forward. I have to mash it all together up post oven stint – a small price to pay really for sanity. It kind of resembles something we knew as “Tiger Hyde Soufflé” when we were childers ourselves. This was a delicacy named after my BFF’s neighbours dog growing up & somehow, somewhere along the line all our mashed up dinners adopted the names of a local animals. Lucky Tatton was also celebrated with a dish – I’d say the Hyde’s and the Tatton’s were honoured with the inclusion.

Kids. Who’d have ’em.

Let me know what you think – I normally make double of what is listed below and freeze one. You’ll be beyond happy with yourself if you do!!

Ingredients:

Top Layer:

800-900g Potato, 50ml milk, 1 tbsp butter, Salt and pepper topping

Sweet potato, 1 tbsp Coconut oil, Salt and Pepper topping.

Base Layer:

500g minced beef

2 large carrots

1 onion

2 tbsp tomato puree

500ml beef stock

2 tbsp Worcestershire sauce

150ml red wine.

To make the top layer:

Peel and chop the potatoes into chunks. Steam the potatoes for 40 minutes (until a knife slides into the easily – cooking time will vary. You can also boil).

Mash with the milk, butter, salt and pepper or alternatively coconut oil if using sweet potato and season to taste.

To make the base layer:

Peel and roughly chop you carrots and your onion. Place in good processor and blitz to a pureé. Cook on a medium heat for 8 minutes.

Add mince and brown it. Season with salt a pepper.

Add the tomato pureé and stir.

Then add the rest of the ingredients and bring to the boil.

Reduce and simmer for 40 minutes uncovered – until the sauce is at the consistency you desire.

Pop the meat in an oven proof dish and layer the potato on top.

Leave to cool completely if not eating straight away and store in fridge covered.

You can reheat it in the oven at 180C for 30 minutes – stick a knife in the middle and if it comes out warm you are good to go!